Abstract:
The most important objective of this research work was to develop and analyze the proximate
composition of mixed fruits jelly that including dragon (Selenicereus), pomegranate (Punica
granatum) and strawberry (Fragaria ananassa). In the market it is available of one fruit based
jelly that is traditional, so considering the new concept of food pattern this project work
investigate actual physiochemical parameters from mixed fruits jelly. To achieve the higher
value of product three samples were made and analysis the nutritional profile, storage stability
and sensory evaluation as well. First sample (A) was made from dragon, pomegranate and
strawberry juice in 45%, 35% and 20% respectively, for sample (B) dragon, pomegranate and
strawberry juice used in 50%, 25% and 25% respectively, on the other hand dragon,
pomegranate and strawberry has used 60%, 25% and 15% respectively for sample (C). From
proximate analysis sample (A) showed pH 5.9, acidity 0.61, TSS 60, total sugar(%) 64, ash 0.7,
moisture 40 and sample (B) showed pH 6.1, acidity 0.2, TSS 72, total sugar(%) 68, % ash 0.6,
moisture 43 and sample (C) showed pH 4.65, acidity 0.49, TSS 66, total sugar(%) 63, % ash
0.59, moisture 30. Storage stability was analyzed to keep these three samples at ambient
temperature that was 27° C to 34° C. The samples were assessed by ten tasters to see if they were
acceptable. The preferences of the consumer were determined through statistical study. Among
the three samples jelly containing dragon, pomegranate and strawberry juice used in 60%, 25%
and 15% that’s mean sample (C) assured highest score from every aspect and overall
acceptability
